Slow Cook Scallops in White Wine

1 tablespoon butter

4 thin slices lemon

1 large garlic clove, peeled and halved lengthwise

8 to 10 ounces bay scallops or sea scallops, rinsed and patted dry, tough connective tissue removed

1/8 teaspoon kosher salt

freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

2 lemon wedges


a dash of white wine

Place the butter, lemon slices and garlic in the insert of the slow cooker. Set on high, cover and heat until the butter is hot, about 30 minutes. Add the scallops and sprinkle with the salt. Stir to coat them with the butter and seasonings, cover and cook on high for 30 to 40 minutes or until the scallops are thoroughly hot and opaque in the center. To serve, press the lemon slices with the back of a spoon to release their juices and then discard them. Sprinkle the scallops and their cooking liquid with freshly ground black pepper to taste. Use a slotted spoon to transfer the scallops to 2 serving plates. Drizzle each serving with some of the cooking liquid, sprinkle with chopped parsley and serve with fresh lemon wedges. 2 servings.


Photo credit: http://tolweb.org/treehouses/?treehouse_id=2972

Late Winter Migration: February 18 - March 15, 2010

I chose this as our theme for our winter vacation.
The healthy food regimen may take a hit but we will try our best to eat well.
And eat healthy.

Cathy cooks!

Here is a viewer's response to the blog entry: "Deanna's Kitchen".


Please click HERE to see the response.

Quinoa Cake

I bought some this evening to try it. Though not technically a grain, quinoa can substitute for nearly any grain in cooking. Actually the seed of a leafy plant, quinoa’s relatives include spinach, beets and Swiss chard. Due to its delicate taste and rich amounts of protein, iron, potassium and other vitamins and minerals, it is quite popular. It is also a good source of dietary fiber and is easily digested.

I paired the quinoa cake with shrimp and scallop crab cakes and it was superb. Now I meed to prepare homemade tartar sauce!


Ref: http://www.wisegeek.com/what-is-quinoa.htm

A Cure for Winter Weariness: Ginger Honey Tea

Nursing a cold combined with flu-like symptoms is very draining. Throw in the winter doldrums and you might see me heading to the nearest shrink in town. A dear friend in the building advised me to take this drink. I am glad my kitchen is stocked with ginger and honey all the time. Just thinking about it is already making me feel better!

Ingredients

* 1-inch piece ginger root, peeled
* 1 large strip lemon rind
* 6 cups water
* 1/3 cup honey, eyeball it
* 1 lemon, juiced
* 4 camomile or other tea bags

Directions

Slice the ginger into coins. Heat the ginger, lemon rind, water and honey to a boil in small pot. Add lemon juice to hot water and transfer to a tea pot. Add tea bags to pot and steep. Remove bags and serve tea.

Photo and recipe courtesy of: http://www.foodnetwork.com/

Seitan with Rosemary And Thyme

1 package seitan
1 T butter
1 T olive oil
1/2 c white wine
1 vegetable bouillon, finely chopped
garlic and rosemary

1. Brown the seitan in butter and olive oil
2. Add the garlic and rosemary
3. Add the bouillon and cooking wine
4. Cook on High for 30 minutes

Add to pasta for a complete meal.

Deanna's Kitchen

Here is a little video clip of the Great Chef, Deanna herself in our kitchen, where she is cooking up a storm. If you look carefully, you'll notice that there is no stove in the kitchen. We use a cooktop, rice cooker and two crockpots. Hanging on the wall is also a microwave oven combo. Beneath the countertop is a small fridge. This is a very efficient space, and everything is easy to reach, all within eight feet of countertop. When we're done, we put everything away, and the surface is clean, ready for another meal. Enough said; here she is herself: